Brazil Nut Free American Chop Suey
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Learn more →Ingredients
6 servings
- 1 lb elbow macaroni
- 1 ½ lb ground beef (80/20)
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp crushed red pepper flakes (optional)
- 1 tsp worcestershire sauce
- 1 tsp salt, plus more for pasta water
- ½ tsp black pepper
- 1 tbsp olive oil
For serving
- grated parmesan cheese, for serving (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil. Cook the elbow macaroni according to package directions until al dente, tender with a slight resistance at the center. Drain through a colander and set aside.
- 2
In the same pot, heat the olive oil over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a wooden spoon, until browned throughout with no pink remaining and an internal temperature of 160°F (71°C), about 7–8 minutes. Tilt the pot and spoon off any excess fat, leaving about 1 tablespoon behind.
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